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Vegan Chicken Shawarma Tacos

Updated: Jan 7, 2021

Wow! These tacos are next level. There is so much flavor and color. Bet you cant eat just one!


Chicken Shawarma, recipe HERE

1-2 cups of prepared Quinoa

Tahini Sauce, recipe below or store bought is fine

3-4 small Persian Cucumbers, chopped

1 rounded cup of cherry tomatoes

Olive oil

Pinch of garlic salt


Pickled Turnips, recipe below

Red Onion

Chopped Parsley or Cilantro

Trader Joes Middle Eastern Flatbread or Papa Pita Greek Flat Bread


Preheat oven to 350

Toss your tomatoes with a little olive oil and garlic salt

Place onto prepared baking sheet

Bake in preheated oven for roughly 20-30 minutes

Shaking pan several times throughout cooking

Remove once blistered and starting to brown

Prepare your Shawarma (the recipe calls for baking but I prepared this version in a pan with a little oil)

Plate Tacos:

Spread hummus onto your pita/flatbread

Sprinkle your quinoa on top

Then add your prepared shawarma

Drizzle with tahini sauce

Top with tomatoes, cucumbers, red onion, pickled turnips, and parsley or cilantro

Serve and enjoy!!!

(feel free to get creative and use whatever ingredients you have lying around)

Tahini sauce

1/4 cup tahini

1/4 cup FYH sour cream

1/2 tsp Garlic powder

1 garlic clove minced

Juice from 1-2 lemons


Combine ingredients

Mix well

Pickled Turnips


1 small beet, peeled and quartered

1-2 small turnips, peeled and sliced to desired size

1 1/2 cups of water

1/2 cup of red wine vinegar*

2 tsp sugar

1 tbl of salt


Add your first two ingredients to a heat proof jar with a lid (I use a mason jar or old spaghetti sauce jar)

In a medium sauce pan add remaining ingredients and bring to a boil, stirring occasionally

Once boiling pour over turnips into mason jar

Cover and chill, best in roughly 1 week

*I like to add in a splash or two of apple cider vinegar as well


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